Best 9 Mincemeat Pie Using Jarred Filling Recipes

TRADITIONAL MINCEMEAT PIE

Steps:

• 1. Place rack in lowest position in oven. Preheat oven to 425 degrees. Line 9" pie plate with pastry.
• 2. Turn mincemeat into crust. Cover with top crust. Seal edges. Cut slits near center; seal and flute. Brush egg and water mixture over crust, if desired.
• 3. Bake 25 to 30 minutes or until golden brown. Cool slightly. Garnish as desired.

MINCEMEAT PIE

Steps:

• Combine first 7 ingredients. Refrigerate 8 hours.
• Heat oven to 425ºF. Remove mincemeat mixture from refrigerator; let stand at room temperature until ready to use.
• Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Shape dough into 2 balls; flatten each into disk. Wrap each tightly with plastic wrap. Refrigerate 1 hour.
• Place 1 disk of dough between 2 lightly floured sheets of waxed paper; roll into 11-inch round. Discard top sheet of waxed paper; invert dough into 9-inch pie plate. Remove remaining sheet of waxed paper; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings for decorative use, if desired. (See tip.)
• Spoon mincemeat mixture into crust. Roll out remaining dough to 10-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake, on bottom oven rack, 40 to 45 min. or until pastry is golden brown. Cool completely on wire rack.

CLASSIC MINCEMEAT PIE

Steps:

• 1. HEAT oven to 425°F. Line 9-inch pie plate with 1 crust according to package instructions.
• 2. FILL crust with mincemeat. Cover with second crust. Seal and flute edges. Cut slits in top crust to vent steam.
• 3. BAKE 30 minutes or until golden brown. Cool completely on wire rack. Garnish as desired.

MINCEMEAT PIE

Steps:

• In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
• Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
• Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

APPLE MINCEMEAT PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place apples, butter, and lemon juice into a saucepan over medium heat, and cook, stirring often, until the apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg, and vanilla extract. Mix in the mincemeat and walnuts until thoroughly combined, and set the pie filling aside.
• Fit a pie crust into a 9-inch pie dish; pour the filling into the crust. With a brush dipped in water, moisten the edge of the bottom crust. Top the pie with the second crust, and crimp the two crusts together with a fork to seal. Cut 4 slits into the top crust for steam vents. In a small bowl, whisk the egg yolk with water, and brush the yolk mixture over the top crust.
• Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove the pie from the oven, and cover the crust edges with strips of aluminum foil to prevent over baking. Return the pie to the oven, and bake until the crust is golden brown and the filling is bubbling, 30 to 35 more minutes.

MINCEMEAT PIE

Steps:

• Make mincemeat:
• Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
• Make pie:
• Put a baking sheet in middle of oven and preheat oven to 400°F.
• Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top.
• Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar.
• Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving.

MEATLESS MINCEMEAT PIE

Steps:

• Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
• Bake in preheated oven on low shelf for 40 minutes or until golden brown.

MINCEMEAT PIE FILLING

Steps:

• Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.

MY OWN MINCEMEAT PIE FILLING

Steps:

• Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
• In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
• Use as mincemeat pie filling.